Pork brisket is something you should be cooking on your smoker but probably aren't. This dish is easy to make as the heat, smoke, and seasoning rub do the majority of the work. Your hardest decision will be how many people you invite to sample this delicious and relatively undiscovered cut of meat.
Season the pork brisket liberally on all sides with your favorite pork rub or pork seasoning
Wrap the seasoned pork brisket tightly in plastic wrap
Allow the seasoned and wrapped pork brisket to rest overnight in the refrigerator
Preheat your smoker to 225 F
Place the pork brisket on a wire rack over a tray to catch any juices while roasting
Place the pork brisket in the smoker and smoke for 1 hour
Raise the temperature on the smoker to 275F
Continue to roast for an additional 2 hours or until the pork brisket reaches an internal temperature of 175F
Remove the pork brisket and wrap it tightly in foil
Allow the pork brisket to rest for a minimum of 30 minutes or up to one hour
Slice and enjoy
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Notes
The final finish temperature of this pork brisket will be between 175-180F which is perfect for slicing. If you prefer the pork to be shredded consider wrapping the meat in foil at 160F and continue cooking until it reaches an internal temperature of 200-203F.